Toffee Banana Spring Rolls

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

Back in February I went on the hunt to find recipes to celebrate the Lunar New Year aka Chinese New Year and I came across these sweet spring rolls for our dessert.

Let's get baking?

Ingredients:

100ml sunflower oil, for frying

3 sheets of Filo pastry

60g dulce de leche

3 bananas, halved widthways

Chinese five-spice powder, for sprinkling

Warm the sunflower in a saucepan, or heat your deep-fat fryer to 180C.

Meanwhile, cut each sheet of filo pastry in half vertically.

Next spread 2 tsp of dulce de leche over a halved banana.

Sprinkle over some five-spice, then put the banana at the bottom of the halved filo sheet.

Roll the filo sheet up and around the banana, folding in the sides with each roll so that they look like spring rolls. Brush some water across the seam of the spring roll to seal.

Repeat this process with the remaining banana halves.

Deep-fry 3 rolls at a time, until crispy and golden, then place on kitchen roll to drain.

Slice in half and serve, the original recipe suggests serving them with coconut ice cream and scattered with toasted black sesame seeds.

I just served them on their own.

I thought this recipe was a lot easier to pull off than I thought it was going to be, while a little messy and time consuming, it was a easy recipe to follow.

I loved the flavours and would definitely make them again to try with coconut ice cream.

Skye wasn't too fussed but she can be a bit picky when it comes to stuff like this.

If you would like to check out and follow the original recipe, then head to BBC's Good Food Toffee Banana Spring Rolls recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye